Very good cookies. My 9 year old is very picky and loves them. I've never been able to make a good peanut butter cookie. I followed the recipe card and just skimmed through the directions so it was very easy to follow. I will try other recipes from this site. As far as The Imperial measuring system; Yes it is easier and more accurate to use metric, but the US has been using this system for a long time and it works for us. Until we change over (maybe never) I will continue using cups.

We made 2 batches, one with the original recipe and one with just the brown sugar for those without a sweet tooth. Both turned out yummy. We also used a perforated tray on the less sweet batch which turned out rather crispy delicious

Try using daark brown sugar. It should result in a cookie that spreads well and is nice and chewy. Not sure of the science, but maybe it has a higher moisture content than the light brown sugar, but not so much liquid as if you substituted molasses?

After scouring the depths of the internet over several days I took a chance on looking at this site-and am I glad!!!

Peanut butter is more a US than UK thing, so living in England no one seems to have a great recipe for these cookies. I looked on several english sites-but didnt like the sound of the dough, and looked on several US sites-but measurements were in cups!
Your site not only has a great peanut butter cookie dough recipe that is easy to follow, but it breaks it all down at the end and offers the measurements in grams!!! (I love chewy cookies, but had no idea about the chilling thing, and none of the other sites mentioned this, so thank you!!
Thank you so much! I am in the process of baking my 1st batch, and can't wait to try them out

I baked this recipe today and the cookies are fantastic. Exactly what I was looking for. And you totally saved me from wasting all afternoon on the Joy of Cooking recipe. Many thanks, you have a new fan. Here's a link to my blog post about your peanut butter cookies: http://www.recipemashups.com/?p=2140 . Cheers!

Great recipe! For non-US readers and health food buffs, it's worth emphasizing how shockingly simple it is to make your own peanut butter from scratch, provided you have at least a mini food processor. You just process the peanuts with a (surprisingly) small amount of vegetable oil--you only need enough to get things sliding around nicely while you mix. You can make it chunky or smooth by simply mixing less or more. Add salt to taste; if you are using salted peanuts, you will instead probably want to rinse the salt off some of the peanuts first. It has no shelf-life, unlike processed store-bought peanut butters, but since it tastes wonderful and is so quick and easy to whip up when needed, this shouldn't pose much of a problem.

Looking for a chewy peanut butter cookie recipe is what lead me to this site a few days ago. I am now ready to give the recipe a shot. Now I have read a few other recipes (like 30) and know that this one bakery that made killer chocolate chewy cookies only used egg whites so I am omitting the yolk and think I might make my own peanut butter as mabey that what also gives the 'sandy' texture and am contemplating a 1 Tbsp of corn syrup. What do you guys think? The low heat sounds great and I knew about chilling. So here goes!

I just came across your receipe. I'm going to try and make a batch. When I was in High School, many years ago, we made these cookies in home economic class. We made the plain kind and then we another batch and added hersheys cocoa powder. I can not remember how much. Do you have any suggestions?